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Karenís Birthday Cake  Recipe

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This recipe for Karenís Birthday Cake , by , is from The Mills Family Cookbook - The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janell (Mills) Burditt
Added: Wednesday, March 16, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 4-ounce packages sweet cooking chocolate
2 (Bakerís Sweet Ė German Chocolate Bar)
Ĺ c sugar
Ĺ c water
1 Ĺ tsp instant coffee
2 tsp vanilla
1 9 or 10-ounce package piecrust mix (2 sticks)
2 c whipping cream

Directions:
Directions:
In saucepan, combine chocolate, sugar, water, and instant coffee. Cook over low heat, stirring constantly, till smooth. Add vanilla: cool to room temperature. Blend ĺ c of the chocolate sauce into piecrust mix; divide the pastry in 6 equal parts. Press each part over the bottom of an inverted 8x1 Ĺ inch round cake pan to within Ĺ inch of the edge. (Do in relays according to the number of pans you have. It should also be possible to use an inverted pie plate.) Bake in hot oven (425 degrees) 5 minutes or until done. If necessary, trim layers to even the edges. (Watch the first one carefully to see how your oven bakes. These are very thin and will burn on the edges easily.) Cool; then run the tip of a knife under the edges of layers to loosen. Lift off very carefully. Whip cream until it just begins to hold soft peaks. Fold in the remaining chocolate sauce. Stack baked pastry, spreading chocolate cream between layers and over the top. Chill at least eight hours or overnight so the cake and filling can merge. (This will also let it travel better.) Trim with chocolate stick candy or curls.

Number Of Servings:
Number Of Servings:
9 to 12
Personal Notes:
Personal Notes:
This is a traditional cake prepared once a year for Karenís birthday.

 

 

 

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